METHOD FOR PREPARATION OF BREAD WITH FISH ADDITIVE Russian patent published in 2022 - IPC A21D8/02 A21D2/34 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the production of bakery products, using natural additives of animal and plant origin. A method for the preparation of bread includes preparation of dough of wheat flour, sugar, milk, baking yeast, table salt, fish additive, dough fermentation, handling, proofing, and baking. The fish additive is used in the form of a dispersion, and fish scale is used as raw materials for obtainment of the dispersion, raw materials are processed in a mixer with addition of table salt NaCl and ice, washed, fractioned. Washed fish scale is kept in a container in an aqueous solution of table salt NaCl and baking soda NaHCO₃, taken at a mass ratio of fish raw materials : water : NaCl : NaHCO₃, respectively, as 100:400:5:1, for 40 min, fractioned, washed with water. Cleaned fish scale is dried with air to a moisture content of 5-10%, grounded, and separated, obtaining collagen-containing fiber with a particle size of less than 2.5 mm. Collagen-containing fiber is mixed with apple juice at a mass ratio of 1:10, kept for 30 min at a room temperature, and homogenized, obtaining a homogenous dispersion. Dough is prepared at the following ratio of initial recipe components, kg per 100 kg of wheat flour: wheat flour – 100.0; fish dispersion – 18.3; sugar – 5.8; dry baking yeast – 0.8; cow milk with a fat content of 2.5% – 43.3; salt NaCl – 1.1.

EFFECT: invention allows for an increase in a nutritional value and improvement of organoleptic indicators of the quality of a final product.

1 cl, 6 tbl